Best Gruyère Vegetable Bake Recipes

Gruyère Vegetable Bake image

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 bag (1 pound) frozen broccoli, cauliflower and carrots
2 tablespoons butter or margarine
2 tablespoons Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon caraway seed
1 cup milk
1/2 cup shredded GruyFre or Swiss cheese (2 ounces)
1/2 cup soft whole wheat or white bread crumbs
1 tablespoon butter or margarine, melted

Steps:

Heat oven to 350°. Cook and drain vegetables as directed on package.
Melt 2 tablespoons butter in 1 1/2-quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
Place vegetable mixture in ungreased 1 1/2-quart casserole. Mix bread crumbs and 1 tablespoon butter. Bake uncovered about 20 minutes or until crumbs are golden.

Nutrition Facts : Calories 240, Carbohydrate 22 g, Cholesterol 40 mg, Fiber 4 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 420 mg

Gruyere Vegetable Bake image

Provided by carolinafan

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (1 lb) bag frozen broccoli carrots cauliflower mix
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon caraway seed
1 cup milk
1/2 cup shredded gruyere (2 ounces) or 1/2 cup swiss cheese (2 ounces)
1/2 cup soft whole wheat breadcrumbs or 1/2 cup white breadcrumb
1 tablespoon butter or 1 tablespoon margarine, melted

Steps:

Heat oven to 350. Cook and drain vegetables as directed on package.
Melt 2 tablespoons butter in 1-1/2 quart saucepan over medium heat. Stir in flour, salt, onion powder and caraway seed. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir in vegetables.
Place vegetable mixture in ungreased 1-1/2 quart casserole. Mix bread crumbs and 1 tablespoons butter. Bake uncovered about 20 minutes or until crumbs are golden.

Nutrition Facts : Calories 185.8, Fat 15.3, SaturatedFat 9.4, Cholesterol 46.3, Sodium 282.1, Carbohydrate 5.9, Fiber 0.2, Sugar 0.1, Protein 6.5